Lemon biscuits with white chocolate

Lemon biscuits with white chocolate,
ingredients for 20 pieces

 

The biscuit boat

1 batch of almond paste (or 470 g if you buy ready-made)
3 egg whites
0.25 dl powdered sugar

Buttercream

300 g room-warm butter
3-3.5 dl icing sugar (200 g)
1 dl lemoncurd (buy ready-made or make your own)
1 lemon - zest and juice from half a lemon

Ganach

300 g white chocolate
1 dl whipped cream
Zest from 1 lemon

Almond pulp

200 g almond flour
175 g icing sugar
70 g egg whites (2 eggs)
25 g butter
1 pinch of flaky salt

Lemon curd

Zest from 2 organic lemons
1 dl lemon juice
2 eggs (approx. 115 g)
1 egg yolk (approx. 15 g)
180 g granulated sugar (approx. 2 dl)
75 g room temperature butter

Instructions

  1. Preheat the oven to 175 degrees and line a 20 x 30 cm pan with baking paper.

  2. Grate the almond paste and mix it with the sugar and egg whites into a creamy batter. Spread into the mold.

  3. Bake the base for about 15-20 minutes, until it has a nice color and is hard on the surface and soft inside. Allow to cool completely.

  4. Invert onto new baking paper and peel the paper off the bottom.

  5. Make the buttercream: Beat all the ingredients together into a fluffy cream with an assistant or electric whisk for 3-5 minutes. Spread the buttercream over the cold biscuit base. Place in the fridge while you make the ganache, at least 10 minutes.

  6. Make the ganache: finely chop the chocolate and place in a bowl.

  7. Bring the cream to the boil and pour it directly over the chocolate. Let it stand for a few minutes and then stir to make a smooth chocolate cream. If not all melted, whisk a little with an electric whisk. Allow to cool to fingertip temperature.

  8. Spread the ganache over the buttercream, grate the lemon zest and cut into pieces. This may be easier after the cake has been in the fridge for a few minutes.

    Homemade almond paste

    1. Melt the butter and fry until golden brown, set aside to cool.

    2. Mix the almond flour, sifted icing sugar, egg white and flaky salt.

    3. Pour over the melted butter and stir into a smooth almond paste.

    Homemade lemoncurd

    1. Wash the lemons in hot water, finely grate the peel and squeeze out the juice.

    2. Beat the eggs lightly with the sugar, add the zest and lemon juice and pour into a stainless steel bowl/bowl.

    3. Simmer over a water bath until the mass has thickened (about 80 degrees, but not more than 85 degrees).

    4. Remove the bowl from the heat and whisk a few more times, adding the butter in batches while continuing to whisk.

    5. Pour into a well-cleaned glass jar and store in the fridge. Unused curd will keep for about 2 weeks in the fridge.